bonnie's zucchini (crab) cakes
This is a delicious zucchini (crab) cake side dish and a great way to use up the surplus of zucchini from your gardens! Great served with any entree, including seafood. Enjoy! The photo is my own and so is this humble recipe.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
12 cakes
Ingredients
- 2 1/2 - cups peeled and shredded zucchini
- 2 - eggs slightly beaten
- 2 - tablespoons chopped onion
- 1 - tablespoon melted butter
- 1 - teaspoon dry mustard
- 1 1/4 - teaspoons old bay seasoning
- 1 - cup panko bread crumbs or a little more if needed to form cakes
- - vegetable oil for frying (2 tablespoons)
- - kosher salt to sprinkle on cakes when done
How To Make bonnie's zucchini (crab) cakes
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Step 1PREPARE THE ZUCHINNI Peel the zuchinni and grate it with a hand grater, and place zucchini in a small shallow bowl. -
Step 2MIX INGREDIENTS Add the beaten eggs, chopped onion, butter, dry mustard, Old Bay seasoning and Panko bread crumbs. Mix gently until combined. Form into a dozen cakes about 3 inches in diameter.
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Step 3Fry the cakes in the vegetable oil in an electric skillet, medium-high heat, until golden brown on both sides, about 5 minutes per side. Remove to platter and sprinkle with kosher salt.
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Step 4Serve immediately. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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